Go Back
- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 medium carrot, thinly sliced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame oil - 1 tablespoon cornstarch - Salt and pepper to taste - Sesame seeds and green onions for garnish To make the best teriyaki chicken, choose high-quality chicken. Look for thighs that are plump and pink. Fresh chicken should be firm and have no off smells. For veggies, pick bright broccoli and crisp peppers. Fresh snap peas should snap when you bend them. Always select seasonal produce for more flavor. You can switch soy sauce for tamari if you need it gluten-free. Use maple syrup instead of honey for a vegan option. If you prefer different veggies, try bell peppers, zucchini, or green beans. Feel free to mix up the ingredients to suit your taste or dietary needs. Start by preheating your oven to 425°F (220°C). This high heat helps cook the chicken and veggies quickly, keeping them tender. Line your sheet pan with parchment paper. This makes cleanup a breeze and helps prevent sticking. In a small bowl, mix together the marinade. Combine the low-sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch. Use a whisk to blend everything well. This creates a thick and flavorful sauce that will coat your chicken and veggies. Place the chicken thighs in a zip-top bag or a bowl. Pour half of the marinade over the chicken. Seal the bag or cover the bowl. Let the chicken marinate in the fridge for at least 30 minutes. For a stronger flavor, marinate it for up to 2 hours. The longer it sits, the better the taste. While the chicken marinates, chop your veggies. Cut the broccoli into florets, slice the red bell pepper, and thinly slice the carrot. Add the snap peas too. In a large bowl, drizzle a little olive oil over the veggies. Season with salt and pepper, then toss to coat evenly. This helps them cook well and adds flavor. Take the chicken out of the fridge. Place the thighs in the center of the sheet pan. Arrange the veggies around the chicken. Pour the remaining marinade over everything. Bake in the preheated oven for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). If you want a crispy top, broil for an extra 2-3 minutes. Once done, remove the sheet pan from the oven. Let it rest for a few minutes. If you like, slice the chicken for serving. Sprinkle sesame seeds and chopped green onions on top for a nice touch. Serve the dish hot on a large platter for a beautiful presentation. To know when chicken is done, check the color and temperature. The meat should be white and juices should run clear. Use a meat thermometer to ensure it reaches 165°F (75°C). If you cut into the chicken and see pink, it needs more time. This method helps you avoid dry chicken, keeping it juicy and tender. To boost the taste of your dish, consider adding a few extra spices. Red pepper flakes bring heat, while five-spice powder adds depth. You can also toss in some sliced green onions or fresh cilantro for a fresh taste. If you love garlic, try adding more minced cloves or even roasted garlic. These small changes make a big impact. Keeping your sheet pan clean is key for its longevity. After cooking, let the pan cool before cleaning. Use warm, soapy water and a non-abrasive sponge to scrub it. For tough stains, soak the pan in hot water for a bit. Avoid using metal utensils that can scratch the surface. A well-kept pan helps you cook better meals in the future. {{image_2}} You can switch chicken for other proteins. Pork works great with this dish. Use pork tenderloin for a tender bite. Tofu is a great choice, too. Press and cube the tofu before marinating. Shrimp adds a nice touch as well. Just reduce marinating time to 15 minutes. Each protein brings its own flavor and texture. Feel free to mix and match based on what you love. Using different veggies keeps your dish fresh. Seasonal vegetables like zucchini or asparagus add great taste. Leftover veggies can work too. Think of bell peppers, carrots, or even green beans. Cut them up to match similar cooking times. This keeps everything cooked evenly. The more colorful your sheet pan, the better it looks! To make this dish gluten-free, swap soy sauce for tamari. Tamari has a similar taste with no wheat. You can also use coconut aminos for a sweeter flavor. Both options work well in the marinade. Just follow the same steps as before. This way, everyone can enjoy a tasty meal! After you enjoy your teriyaki chicken and veggies, store leftovers in an airtight container. This keeps the dish fresh. Place the container in the fridge if you plan to eat it soon. If you want to save it longer, freeze the leftovers. Make sure to use freezer-safe bags or containers. This way, you can enjoy it later! When you reheat the dish, aim to keep it moist. The microwave is quick but may dry out the chicken. Instead, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover it with foil to lock in moisture. Heat for about 15-20 minutes or until warmed through. You can also sauté them in a pan on low heat with a splash of water for extra steam. In the fridge, your teriyaki chicken and veggies will last about 3-4 days. In the freezer, they can stay good for up to 3 months. Always label your containers with the date. This helps you track how long they’ve been stored. If you notice any strange smells or colors, it's best to toss them. Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this in the fridge overnight or use the microwave for quick thawing. Frozen chicken may need a longer cooking time. Always check that it reaches 165°F (75°C) for safety. To add heat, try these options: - Add red pepper flakes to the marinade. - Use sriracha sauce or chili paste. - Toss in sliced jalapeños with the veggies. Start with a small amount and adjust to your taste. Marinating the chicken is not a must, but it helps a lot. It makes the chicken more flavorful and tender. If you have time, marinate for 30 minutes to 2 hours. If you’re short on time, you can skip it, but the taste won’t be as rich. This dish pairs well with: - Steamed rice or jasmine rice - Quinoa for a healthy twist - A simple green salad to balance flavors Feel free to mix and match based on your taste! This blog post explored how to create a delicious sheet pan teriyaki chicken and veggies. We discussed ingredient selection, preparation steps, and cooking methods. Quality ingredients make a big difference, and marinating adds flavor. You can easily adapt the recipe with substitutions or variations. Remember, practice is key to mastering this dish. Enjoy experimenting with different proteins and veggies. Soon, you'll make a meal that impresses everyone. Happy cooking!

Teriyaki Chicken & Veggies Sheet Pan

Delight your taste buds with this Teriyaki Chicken & Veggies Sheet Pan recipe! This easy and flavorful dish combines tender chicken thighs with vibrant broccoli, bell peppers, and snap peas, all coated in a delicious homemade teriyaki glaze. Perfect for busy weeknights, it’s healthy and quick to clean up. Click through to explore this simple recipe that will make dinnertime a breeze!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 medium carrot, thinly sliced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch

Salt and pepper to taste

Sesame seeds and green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, ginger, sesame oil, and cornstarch until well combined.

      Marinate the Chicken: Place the chicken thighs in a zip-top bag or a bowl and pour half of the marinade over them. Seal the bag (or cover the bowl) and let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.

        Prepare the Vegetables: While the chicken is marinating, chop your vegetables. In a large mixing bowl, combine the broccoli, red bell pepper, snap peas, and carrot. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the veggies evenly.

          Arrange on Sheet Pan: After marinating, remove the chicken from the refrigerator and place the chicken thighs in the center of the prepared sheet pan. Arrange the prepared vegetables around the chicken.

            Glaze Everything: Pour the remaining marinade over both the chicken and the vegetables, ensuring everything is well glazed.

              Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). You may want to broil for an additional 2-3 minutes to caramelize the glaze for added flavor.

                Serve: Once cooked, remove from the oven and let it rest for a few minutes. Slice the chicken if desired, then sprinkle sesame seeds and chopped green onions on top before serving.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4